This recipe is based on a Rick Bayless Golden Squash Blossom Crema recipe. I've made modifications based on my tastes - nothing fancy just adds more layers of flavor.
Here's what you'll need:
- 2 tablespoons good olive oil
- 3-5 garlic cloves skinned and sliced or minced
- 1 medium to large sweet white, yellow or red onion, peeled and chopped
- 3 cups beef stock or Rebecca Katz* chicken stock or magic mineral broth
- 5-25 squash blossoms. (I use what I'm given by my generous friend, Musetta.) Both male and female blossoms can be used. The female blossom can be separated from the baby squash and added as a delicious addition. Gently wash blossoms, remove center and stems, and thinly slice. Baby squash is washed and sliced.
- 1-2 zucchini or other squash rinsed and chopped
- 2 fresh poblano peppers plus 2-3 other fresh chilis. I buy what I can find at my farmers market. More than one type of chili will add more flavor depth - and you don't have to use hot peppers like a jalapeño.
- 2-3 carrots, washed, peeled or scrubbed, and sliced
- 2 white corn ears
- Sour cream or Creme Fraiche for garnish
- Dash of chipotle powder to garnish (I like Simple Organic. Join their coop for even better prices)
Soak corn ears, drain and BBQ in the husks for 10 minutes. Remove and cool, husk and rinse. In a deep bowl or pot, cut the kernels from the cob.
In a medium to large soup pot, add olive oil, garlic and onions. On medium heat cook until golden. Add squash, carrots, corn, and chilis. Sauté for 8-10 minutes.
Add the stock and cook another 15-20 minutes until hot and bubbling. Add the sliced blossoms last and cook another 5-8 minutes.
Serve with sour cream and dash of chili powder. I also sometimes top with some grated cheese.
Bon appetite!
*Rebecca Katz soup stock recipes are easy and AMAZING! Once you start making them, you won't want to ever buy store bought again. Tip: Make and store in glass jars in the fridge overnight and then freeze. If you place in freezer too soon, your jars may crack.
